Potato Cheese Soup

Serves: 4
Total Calories: 969


2 pounds potatoes (4 medium)
1 cup celery chopped
1/4 cup parsnip chopped (optional)
1 cup onion chopped
1 cup carrot chopped
1 quart chicken broth
1/4 teaspoon marjoram
1/2 teaspoon salt or seasoned salt
black pepper Freshly ground
1/2 pound Cheddar cheese cut in 1/4 -inch cubes


Cut the vegetables in 1 1/2 -inch pieces and cover with chicken stock. Add the marjoram, salt and pepper to taste, and simmer until the vegetables are cooked. Put all ingredients through the blender. Return to saucepan and adjust seasonings. Bring to boil and add the cheese cut in cubes. Heat just until the cheese is melted, but not thoroughly mixed into the soup.

Nutritional Facts:

Serves: 4
Total Calories: 969
Calories from Fat: 202

This Potato Cheese Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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